Rhubarb Blueberry Baked Oatmeal #SundaySupper

Breakfast is an ever evolving meal in my house. When I was little, I ate cereal, Toaster Strudels, and Eggo waffles like all little kids.Then by the time I reached middle school, I was super nervous before school, it was too early to think about eating a large meal, and we were in way too much of a hurry, so Mom let me eat a couple of cookies, figuring at least it was something in my stomach for the day ahead.I rotated between Lorna Doones, Archway Oatmeal Raisin, Chessmen, and a few others.Once I started homeschooling, I went through a strange Pretzel Goldfish and fruity yogurt phase.Don’t ask.I have no explanation.This was followed by a serious Pop Tart phase.Not much explanation for that one either.

Then I wanted something healthier and less processed, so I started making muffins.All different kinds, I never ate the same one two days in a row.I still love muffins and don’t think I’ll ever get tired of them, but sometimes I want something different.I’ve already admitted this something different is often pie or cake, clearly the breakfast of champions.

But what about something lighter and healthier?I made granola, which I can’t wait to make again, and smoothies are a new morning staple along with oatmeal.Not the Quaker instant packs of my youth, but old fashioned rolled oats.I load my bowl with dried figs, fresh blueberries and bananas, and tons of cinnamon.The other day Mom asked if I wanted some oatmeal with my cinnamon.What can I say?I love cinnamon.And okay, sometimes I add marshmallows.The healthy meal, full of iron, protein, and fiber fills me up and gives me energy for the day without weighing me down.Plus, I find it to be very comforting.

However, I wanted to mix it up.When I saw this Blueberry Rhubarb Baked Oatmeal, I instantly knew I needed to make it.It’s such a creative and delicious spin on traditional oatmeal.Plus, it’s pretty easy to put together.Mom was a rock star and made it last weekend so we could eat it for breakfast hot out of the oven.The blueberries really take over the rhubarb, but I didn’t mind, as I love blueberries, plus this Sunday Supper is all about berries.Many burst and bubbled up on the sides, making the dish as pretty as it is tasty.Vanilla and cinnamon shine through the perfectly cooked and creamy oatmeal.Walnuts add a welcome crunch and I loved the banana flavor.I bet you could add extra banana to intensify that flavor.Plus leftovers are just as good whether cold from the refrigerator or warmed in the microwave.Oh, and did I mention it’s also vegan and gluten free as long as you use gluten free oats?I can’t wait to make this again and see where else my breakfast adventure leads.

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In the baking dish stir together the rhubarb, 1 1/3 cups of the blueberries, 2 tablespoons of the oat flour, and the brown sugar. Spread into an even layer. Top with the dry ingredients.

In a medium bowl, whisk together milk, banana, maple syrup, oil, and vanilla. Pour the wet ingredients over the oat mixture in the baking dish. Carefully bang the pan on the counter a couple of times before poking the oatmeal with a fork, making sure to get all the way to the bottom. You want the wet ingredients to soak into the oatmeal, but do not stir the mixture. Top with reserved 1/3 cup blueberries.

Bake for 35-45 minutes, until lightly browned, bubbling, and the top is set. It should still be gooey and moist underneath. Serve hot from the oven. May be stored in the refrigerator for up to 3 days. Leftovers can be eaten cold or reheated in the microwave in 30 second increments until warmed through.

As somebody who goes through food phases myself, I appreciated reading about all of your different breakfasts over the years 🙂 I got hooked on Frosted Flakes once for some reason. But not just for breakfast. Like, breakfast, lunch, and dinner. The meal of champions for a college kid, apparently?

I was never allowed Eggos or Pop Tarts for breakfast, but I did eat spaghetti and chicken fingers for breakfast every weekday for a whole school year when I was about 10! Baked oatmeal is delicious and looks like a perfect use for my rhubarb!

Goodness girl, that looks and sounds amazing. Rhubarb is one of my all time favorite foods. I have been dreaming of a blueberry baked oatmeal with coconut milk lately, but add Rhubarb and that is genius! Sounds like the perfect way to start the day!

The idea of making oatmeal ahead of time is something I have been playing around with for a while. I am always looking for something quick and easy that I can grab on my way out the door to work. I will definitely be trying this recipe out very soon!

I made this yesterday and it is absolutely delicious!! I was missing oat flour, so I just put regular flour in with the berries and omitted it from the other part of the recipe. Turned out great – delic!